This triple layer pumpkin pudding pie is an easy pumpkin pie recipe that has a homemade graham cracker crust and a creamy pumpkin filling. This is a perfect dessert for Thanksgiving dinner!
This recipe was originally published in October of 2020, but was updated on November 19, 2022 with newer content and fresh pictures.
This no bake pumpkin pie is a fun twist on a classic pumpkin pie. It has a buttery graham cracker crust and three layers on top!
The bottom layer is pumpkin pudding, the middle layer is a mixture of whipped cream and pumpkin pudding, and the top layer is homemade whipped cream!
Looking for more pumpkin desserts? Then check out these: pumpkin rice krispie treats, pumpkin oatmeal muffins, and pumpkin s'mores cookies.
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Why You'll Love This Pie
- It's 100% no bake; no oven needed.
- Pumpkin pie spice dry pudding mixes are used.
- It's a super easy recipe to make for both Thanksgiving and Christmas.
- Each bite is filled with pumpkin flavor!
No bake recipes are perfect to make during the busy holiday season.
If you're looking for the flavors of a traditional pumpkin pie without the need to turn on the oven, then this pie is a must-try!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: I used honey graham crackers.
- Milk: I used 2%. Make sure it's cold milk.
- Pudding Mix: You need two pumpkin spice instant pudding mixes.
- Heavy Whipping Cream: Do not substitute with heavy cream. If desired, you could use a tub of cool whip instead of making your own.
Instructions
Here are the step by step instructions on how to make the easiest pumpkin pie recipe.
Step 1: Make the crust. Use a food processor to pulse the crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Step 2: Freeze. Press the crumbs firmly down into a greased pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.
Step 3: Make the pudding. In a large bowl whisk together the milk, both pumpkin pudding mixes, and the cinnamon until fully incorporated. Set aside.
Step 4: Make the whiped cream. In a large mixing bowl using a hand mixer, beat the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form.
Assemble The Pie
First Layer: Remove the pie pan from the freezer and spread 1 ½ cups of the pumpkin pudding mixture onto the pie crust (I use my silicone spatula).
Second Layer: Measure out 1 ½ cups of the whipped cream, carefully mix that into the remaining pumpkin pudding, and spread over the pudding layer.
Third Layer: Use a clean silicone spatula to spread the remaining whipped cream over the top of the pie.
Refrigerate for 1 hour to allow the pie to properly set up and then serve.
Storage Tips
Keep any leftover pie slices in an airtight container or use plastic wrap to cover the whole pie plate. This pie will last in the refrigerator for up to 3 days.
Expert Baking Tips
- Pie Crust: If desired, you can certainly use a store-bought graham cracker crust instead of making your own
- Pie Plate: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.
- Chill Time: Once the entire pie is assembled it needs to set up completely in the refrigerator for 1 hour before serving.
Recipe FAQs
If you don't want to make your own homemade crust, you can certainly buy a premade one.
This is such an easy recipe to make ahead of time. I suggest making it the day before you want to eat it.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pie Recipes
📖 Recipe
Triple Layer Pumpkin Pudding Pie
Equipment
- 9 or 9.5 Inch Pie Pan
- Mixing Bowls
- Whisk
- Food Processor
Ingredients:
Graham Cracker Crust
- 11 graham cracker sheets, crumbs
- 7 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
Pumpkin Spice Pudding
- 2 cups milk
- 2 3.4-ounce packages of pumpkin spice pudding mix
- ¼ teaspoon ground cinnamon
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions:
Graham Cracker Crust
- Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
- Press the crumbs firmly down into a greased 9.5-inch pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.
Pumpkin Spice Pudding
- In a large bowl using a whisk, beat together the milk, both pumpkin pudding mixes, and the cinnamon until fully incorporated (about 1 minute). Set aside.
Whipped Cream
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form (1-2 minutes).
Assemble
- Remove the pie pan from the freezer and spread 1 ½ cups of the pumpkin pudding mixture onto the pie crust (I use my silicone spatula). Measure out 1 ½ cups of the whipped cream, carefully mix that into the remaining pumpkin pudding, and spread over the pudding layer (this will be the second layer of the pie).
- Use a clean silicone spatula to spread the remaining whipped cream over the top of the pie, making this your third layer.
- Refrigerate for 1 hour to allow the pie to properly set up and then serve. Keep any leftover pie slices in the refrigerator for up to 3 days
This looks amazing! I love pumpkin pie, and I enjoy desserts that don’t require an oven. I also LOVE graham cracker crusts. I am for sure making this over Thanksgiving. Awesome recipe!!! 🙂
Thank you! Pumpkin pie is one of my favorite holiday desserts and I love this rendition of that classic pie flavor. 🙂
Fascinating how you mix the pudding & whipped create for layer 2. Definitely worth trying to see how my family likes this pie ...
It really is so easy too!
Whoa this looks good! Awesome twist on a traditional pumpkin pie. Looks easy and delicious! Plus, graham cracker crust is life!!
YES! Graham cracker crust is one of my favorites!!
That sounds so yummy
Such a simple recipe and I still have two pumpkins left from Halloween:)
This pie looks so good! I love the mousse consistency of the layers. A total must try for me!
Thank you, Cindy!!